Halloween Pumpkin Cup Cakes - Cooking Around The World

Pumpkin cup cakes are low in carbs with only 1 cup and a third of flour in the entire recipe. These pumpkin cup cakes, with apricot are great for Halloween. Only 8 - 10 minutes prep time and you are pushing your tray of cup cakes into the oven for 22 minutes. For the mum or grandma who doesn't want to miss a trick, then here is a treat, just for you. Let's get baking..........and don't forget the little helpers for licking the bowl. Main Ingredients For Halloween Pumpkin Cup Cakes

175ml canola or sunflower oil
175g raw unblanched sugar
3 large eggs
2 tsp vanilla extract
200g coarsely grated pumpkin or butternut squash flesh
100g dried apricots chopped finely
Finely grated zest 1 orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarbonate of soda

Icing On Top:

200 grams cream cheese (don't even think about non-fat)
85 grams of icing or powdered sugar
Chocolate fish for fun

STEP 1

Heat oven to 180C. Line a 12-hole muffin tray with paper cup cake cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, apricots and orange zest.

STEP 2

Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 22 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.

STEP 3

To make the icing, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

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